Equipment

You will need an electric mixer for this recipe.

Method

Step 1

Preheat oven to 150C/130C fan forced. Line 2 baking trays with baking paper. Separate 2 of the eggs. Place the egg whites in the small bowl of an electric mixer and beat until soft peaks form. Gradually add 100g (1/2 cup) of the sugar, beating constantly until the sugar dissolves and the mixture is thick and glossy.

Step 2

Spoon meringue into a piping bag fitted with a 0.5cm small star nozzle. Pipe small meringue nests about 3.5cm in diameter and 3 layers high onto prepared trays, allowing room for spreading. Bake for 20 minutes or until pale and crisp. Turn oven off and leave for 10-15 minutes. Set aside to cool on trays.

Step 3

Meanwhile, for lemon curd, combine the whole egg, yolks and remaining sugar in a heatproof bowl. Place the bowl over a pan of gently simmering water (make sure the bowl doesn’t touch the water). Cook, stirring, for 2 minutes or until sugar almost dissolves. Gradually add the combined lemon rind and lemon juice, stirring constantly. Add the butter and continue stirring until the butter melts. Stir the mixture for a further 5-10 minutes.

Step 4

Add the liqueur and stir for a further 5-10 minutes or until mixture thickens and coats the back of the spoon (if egg is getting too hot, remove bowl from pan for a few minutes, then return to heat). Run your finger down the back of the spoon in the middle. It should leave a clean mark. Remove the bowl from the heat. Cover surface with plastic wrap. Cool completely.

Step 5

To assemble, spoon the lemon curd mixture into each meringue. Top with coconut chips and lemon zest.

Low carb

Low kilojoule

Low sodium

Nutrition

476 kj

Energy

5.8g

Fat Total

3.5g

Saturated Fat

1.2g

Protein

43mg

Cholesterol

47mg

Sodium

15.2g

Carbs (sugar)

15.5g

Carbs (total)

All nutrition values are per serve

Author: Alison Adams, Kim Coverdale & Kerrie Ray

Image credit: Al Richardson

Publication: Taste Magazine

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